This dish can be prepared and baked the day before. When ready to serve, just pop it into a 300-degree oven for 10 to 15 minutes to warm.

1 red bell pepper, cored and diced

1 small red onion, diced

1 small sweet potato, peeled and diced

1 medium zucchini, diced

1 tablespoon olive oil

1 tablespoon minced fresh rosemary

½ teaspoon salt

½ teaspoon ground black pepper

1 prepared raw 9-inch pie crust

¾ cup shredded gruyere cheese

6 eggs

1 cup half-and-half

Heat the oven to 400 degress.

In a large bowl, toss together the red pepper, red onion, sweet potato and zucchini. Add the olive oil, rosemary, salt and pepper, then stir to coat. Spread the mixture on a rimmed baking sheet and roast for 30 minutes, or until the vegetables are tender and beginning to brown. Remove the vegetables from the oven.

Reduce the heat to 350 degrees. If it isn’t already, fit the pie crust into a pie pan, crimping the edges as needed. Place the pie shell on a baking sheet and add the roasted vegetables. Top with the cheese.

In a medium bowl, whisk together the eggs and the half-and-half. Pour over the cheese and vegetables. Bake for 45 minutes, or until slightly puffed and set in the middle. Allow to cool slightly before serving.